Grammy's Kitchen · Carnitas · Carnitas with Orzo and Peppers in Red Mole S
One of 91 carnitas recipes we measured
from www.tasteofhome.com
6 cooks on www.tasteofhome.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 7% |
| fat | 1% | 0% |
| aromatics | 20% | 9% |
| salt | 1% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes |
| 9 g | 1-1/2 teaspoons salt, divided |
| 1 g | 1/2 teaspoon pepper |
| 105 g | 1 cup uncooked orzo pasta |
| 1 each medium green, sweet red and yellow peppers, chopped | |
| 30 g | 2 jalapeno peppers, seeded and chopped |
| 150 g | 1 medium onion, chopped |
| 14 g | 1 tablespoon olive oil |
| 240 g | 1 cup chicken broth |
| 1/4 cup red mole sauce | |
| 33 g | 2 tablespoons tomato paste |
| 113 g | 1 cup quesadilla or Monterey Jack cheese, shredded |
| Optional: Chopped cilantro and sour cream |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.